Crepes, known to be basic French food, can be prepared both as something sweet or something salty. It takes it's name from the Latin word "crispus" meaning curly or wavy.
At first, people used buckwheat flour for crepes. White flour got cheaper at the beginning of 20th century and also the crepes made with this flour are softer, so it became the basic flour to be used.
We call crepes as akıtma in Turkey. Crepe makers that you can run into at every corner in France use something very similar to our own iron flatbread making plates. They use a special hand tool for spreading the crepe mix over the hot plates.
Yine bir klasik ve yine benim uyarlamamla karşı karşıyasınız. 🙂
ingredients
- 3 eggs
- 200 ml milk
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1/2 cup whole wheat flour
preparation
- Whisk eggs, milk, olive oil, salt and nutmeg well.
- Sift flour on the mixture and stir to obtain a smooth batter.
- Let the batter lest at least for an hour.
- Heat a non-stick 8 in (20 cm) round pan on medium heat. Drop in a small piece of butter. Stir the batter, pour with a ladle and swirl to evenly coat. When one side is cooked, its released from the pan. Flip over and cook the other side. Slide the crepe to a plate. Repeat with the remaining batter.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Can use buckwheat flour. If the batter is too thick, thin with 1-2 tbsp water.
- ps: Add 1 tsp sugar and 1/2 tsp vanilla extract to the batter to make sweet crepes.
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